Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Monday, May 23, 2011

Chicken legs and thighs, basted with olive oil and lemon, and seasoned simply with a bit of Cajun seasoning, garlic powder, salt and pepper and fresh rosemary and first cooked under the broiler before a quick finishing bake in a hot oven.

Broiled Lemon Herb Chicken

Sometimes it just pays to be nice. I like to regularly share links on the Facebook page, not only to other blogger's recipes, but also to familiar corporate sites and magazines, but especially to freebies and bargains. One day recently I shared a link about a Walmart rollback price for the fabulous All You magazine, a personal favorite of mine. I was soon after that the recipient of a copy of the All You Eat Well Save Big Cookbook (available at Walmart, or used on Amazon) where I ran across this recipe for broiled chicken.

One of the great things about this cookbook is it offers the best of All You magazine's low cost recipes, for some easy and basic weeknight dinners that are fast and all under $2.50 a serving. The original recipe for this one came in at about 73 cents a serving (for 1-1/2 pounds of thighs), and even with my adaptations not much more than that, so not only is it fast and tasty, but it's also economical!

I can't even remember the last time that I cooked chicken under the broiler - I just never think about it. It's really a great time saver, seven minutes on one side, another seven on the other, and then a finish in the oven for about 10 minutes at 450 degrees F for these thighs, and dinner is on the table in no time.

The original recipe calls for bone-in thighs, but I pulled out a package of both thighs and drumsticks, and just pulled the legs out a little earlier, tenting them with a strip of foil to keep them warm while the thighs finished. I'm sure that both bone-in and boneless breasts would work well, but it's been so long that I broiled chicken, I'd have to experiment with the time on those. Boneless breasts would probably not even need a finish in the oven.

Seasoned simply with a sprinkle of salt and pepper, a little bit of garlic powder and Cajun seasoning if you like, and basted with an olive oil and lemon combo - which by the way, you can switch up with orange juice for a little different twist. Add a bit of fresh herbs, like rosemary, or even sage or thyme would also work with this recipe, and you have a very simple chicken dish, that is both delicious and quick! Serve the chicken with a starch such as beans, peas or rice and a side salad or green vegetable and you've got a great meal for any busy weekday dinner.

Preheat the broiler. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Pat the chicken dry and place skin side down on the baking sheet. Whisk together the olive oil and lemon juice. Brush about a third of the oil mixture on the chicken and sprinkle lightly with a portion of the salt, pepper, garlic powder, Cajun seasoning and fresh rosemary. Broil about 4 to 6 inches from the heat until lightly browned, about 7 minutes.

Carefully remove the chicken and using tongs, turn skin side up and brush with another third of the oil mixture. Lightly sprinkle with more of the seasonings. Return to the broiler for another 7 minutes.

Remove the chicken, turn the oven down to 450 degrees F, and brush the remaining oil mixture on the chicken. Return to the oven and bake about another 10 minutes, until juices run clear or the internal temperature reaches 175 degrees on an instant read thermometer.

Cook's Notes: Can substitute two teaspoons of dried rosemary for the fresh, or use other herbs, either fresh or dried, such as sage or thyme. I used a mixture of thighs and legs and removed the legs a little earlier than the thighs, to prevent overcooking. If you substitute breasts, either bone-in or boneless, skinless, time will be significantly reduced and the oven time will likely be unnecessary. Cook breasts to an internal temperature of 160/165 degrees.

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I made this last night, but I adjusted the seasoning to what I had in my cabinet, no Cajun seasoning or rosemary, so I used a Greek seasoning instead. I followed the cooking technique, although it did require an extra 10 to 15 minutes in the oven. The thighs that I had were really big. It was fantastic. My husband said he thought it was the best chicken he had every eaten. The skin was deliciously crisp and the meat was moist and flavorful. Thanks for this great recipe.

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You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

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